Chicken Tikka Biryani

If there’s one dish that captures the royal essence of Indian cuisine while still being a soul-satisfying crowd-pleaser, it’s the Chicken Tikka Biryani. This dish isn’t just a fusion of smoky tandoori notes and the delicate layering of biryani—it’s where Mughal grandeur meets North Indian street-side spice.

While biryani traces its origin back to Persia—brought to India by Mughal emperors and eventually regionalised into iconic versions like Hyderabadi, Lucknowi, and Malabar—chicken tikka is a distinctly North Indian creation. It draws from Punjabi tandoori cooking, where marinated meats are grilled over open flames or in clay ovens. When you bring these two traditions together—layering smoky chicken tikka with aromatic basmati rice and slow-cooking them under dum—you get a dish that’s rich, festive, and unforgettable.

Why Is It Special?

Unlike regular chicken biryani, where raw chicken is cooked directly with rice, Chicken Tikka Biryani begins with marination and pre-grilling of the meat. This gives it a deep, layered flavor—the charred edges, the tangy curd-spice marinade, and the silky tomato-onion gravy come together like a symphony.

Every bite offers a contrast—the bite of spice from the masala, the subtle sweetness of caramelised onions, the freshness of mint and coriander, and the comforting aroma of ghee and whole spices. It’s biryani elevated.

Why You’ll Love It

This dish is perfect for celebrations, potlucks, or those lazy Sundays when you want to treat your family to something extra special. It’s bold, satisfying, and oh-so-worth the effort. Plus, the layering process makes the whole thing feel like you’re building something magical — one flavor-packed layer at a time.

Ingredient Breakdown

• Chicken – The hero. We marinate it in a yogurt-spice mixture that helps tenderize and infuse flavor.
• Curd, Spices & Lemon – The marinade magic. You’ll use pantry spices like cumin, garam masala, and chili powder with a splash of lemon for zing.
• Basmati Rice – Long-grained and aromatic, cooked with whole spices till it’s just shy of done.
• Onions, Tomatoes & Green Chilies – These build the base of the masala that wraps around the chicken.
• Coriander & Mint Leaves – For bursts of freshness in every bite.
• Fried Onions – Optional but recommended. Adds sweetness and texture between layers.
• Ghee & Oil – A combination gives the richness without being greasy.

What Happens in the Pot

We start by marinating the chicken — it’s best to let it rest for at least an hour to soak up all the flavor. While that’s happening, basmati rice is cooked with fragrant whole spices till just al dente.

In another pan, ghee and oil come together to sauté onions, green chilies, and tomatoes into a soft, spicy masala base. This gets set aside while the chicken is cooked separately, forming a crispy golden crust as it sears.

The cooked masala is then brought back in, fried onions and herbs are folded through, and the pan fills up with the aroma of celebration. This mixture forms the tikka masala layer.

Then comes the fun part: layering. A bit of rice, a scoop of tikka, some fried onions and herbs — repeated till the pot is full. It’s sealed, placed on a hot tawa for dum cooking, and left to rest.

💡 Pro Tip: Use a heavy-bottomed pan with a tight lid or seal with foil to trap the steam. This is where the magic of “dum” happens.

How to Serve

Serve it hot, straight from the dum pot, garnished with more fried onions, coriander, and maybe a few lemon wedges. A bowl of onion raita or cucumber salad on the side is all you need.

Pair it with:

• Boondi or Onion Raita
• Lemon wedges
• Spicy green chutney or mirchi ka salan
• Papads or onion laccha salad

Garnish with a handful of fried onions and a few sprigs of mint for the final touch. Always serve it hot—the aroma peaks when it’s freshly opened post-dum.

How to Pack

Pack in steel or glass tiffins with a sprinkle of coriander leaves on top. It stays warm and aromatic, making it great for potlucks or lunchboxes.

If you’re packing this for a lunchbox or delivery:

• Let it rest for 10 mins after cooking so the steam settles.
• Pack in a steel or insulated container to retain the heat.
• Place raita in a separate container.
• Line the biryani container with a banana leaf for a festive touch and aroma boost.

If prepping for a potluck or picnic, wrap the entire pot in foil and a thick cloth towel—it’ll stay warm for hours.

For a Crowd?

Just scale the quantities up — marinate the chicken in advance, pre-cook the rice in batches, and have your masala ready. You can even layer it in large foil trays for easy oven “dum” and serving. This one is a total party favorite!

Chicken Tikka Biryani scales beautifully.

Here’s how to pull it off:

• Use a large handi or even a pressure cooker base for big batches.
• Marinate the chicken and prep the gravy a day ahead—it only gets better.
• Cook rice in batches to avoid breaking the grains.
• For 15+ people, layer in a large oven-safe tray and finish it in the oven at low temp for 25-30 mins instead of on the tawa.

💡 Pro Tip: Sprinkle saffron milk or ghee between layers when feeding a crowd—it enhances both color and flavor.